The artificial tongue is made from a silicone designed to reproduce the elasticity, wettability and roughness of the human tongue. It includes three cavities that can be inflated and deflated by compressed air to accurately reproduce the movements observed in humans via ultrasound imaging.
According to the researchers, due to a rising world population and ageing demographics, one of the challenges for the food industry is to be able to offer innovative products meeting the needs of people suffering from age-related pathologies, such as sarcopenia or problems with salivation or swallowing.
Current in vitro models do not always accurately reproduce the anatomy of the mouth or tongue movements and therefore provide limited help when developing food tailored to the specific needs of different populations.
This cutting-edge technology was tested with three commercially available soft foods: a cream dessert, a chocolate mousse and a chocolate fondant. The food boli obtained with the artificial mouth were very similar to the in vivo data collected on healthy participants, in terms of firmness, adhesive and cohesive properties and viscosity.
This device will be used as an asset for studying the dynamics of food oral processing, and researchers have begun work to include mastication in subsequent designs.